Ground Hamburger with Potatoes
A partner of flavor, I never translated the express “meat and potatoes” as a compliment. WELL, for not one or the other the primary (nor I am beyond any doubt, final) time, my presumptions have
been demonstrated dead off-base. This simple formula for Ground Hamburger and Potatoes is all the things I never envisioned something as apparently basic as fricasseed potatoes and
cheeseburger may be.
This simple ground meat supper formula is flavorful sufficient to hold my consideration, fulfilling sufficient to keep me full, and nutritious sufficient to be a commendable expansion to our sound
o 1 medium Chestnut potato or 2 white potatoes peeled and diced
o 1 pound ground chuck
o 1 teaspoon salt more to taste
o 1 teaspoon garlic powder
o 1 teaspoon cumin
o 1/2 teaspoon pepper
o 1 clove garlic minced
o 1 little white onion diced
o 2 expansive Roma tomatoes generally chopped
o 1 to 2 serrano chiles generally chopped
o 1/4 container water squeeze of salt and Mexican oregano
How To Form Ground Hamburger with Potatoes
Preheat 1/8 to 1/4 glass of olive oil in a nonstick dish to medium warm for a number of minutes.Include the diced potatoes and cook until browned and firm in most spots.
I like to cover my potatoes whereas they cook. The steam made makes a difference them cook a small speedier from the interior. Exchange potatoes to a plate lined with paper towels to deplete, set
Add the ground hamburger to that same skillet and warm to medium/high.Season hamburger with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/2 teaspoon pepper. Cook for
8 to 10 minutes until pleasantly browned.
Add the garlic and onion, proceed cooking for 2 to 3 minutes. Include tomatoes, serranos, 1/4 glass water, salt and oregano to the blender and mix until smooth.
Pour tomato blend into picadillo.Let it come to a bubble and taste for salt. Crease within the potatoes and mix until well combined.
Taste for seasonings and proceed cooking at a moo stew until sauce thickens and diminishes, 7-10 minutes .
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